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Garlic and Pasilla Chile Soup
Ingredient
- 3 large dried pasilla chilies
- 1 quart hot water
- 3 tablespoons olive oil
- 1 medium onion, coarsely chopped
- 1 head garlic, cloves peeled and coarsely chopped
- 1 large large tomato, cut into 1-inch dice
- 1/2 teaspoon dried oregano, preferably Mexican
- Salt
- 1 cup 1/2-inch dice of country bread or baguette
- 1/4 cup creme fraiche or sour cream
- 1 Hass avocado, cut into 1/2-inch dice
- 1/4 cup cilantro leaves
Direction
- In a large bowl, cover the chiles with the hot water; set a small plate over the chiles to keep them submerged. Let
soak until softened, about 20 minutes. Strain and reserve the soaking liquid. Stem, seed and coarsely chop the chiles.
- Preheat the oven to 400 degrees F. In a large saucepan, heat 2 tablespoons of the oil. Add the onion and garlic and
cook over moderate heat until softened, about 5 minutes. Add the chopped chiles and cook, stirring, for 1 minute. Add the tomato,
oregano, a pinch of salt and the strained chile soaking liquid and bring to a boil. Cover the soup and simmer gently over low heat for 20
minutes.
- Meanwhile, in a cake pan, toss the diced baguette with the remaining 1 tablespoon of olive oil and spread in an even
layer. Bake until golden brown, about 8 minutes.
- Working in batches, puree the soup in a blender. Return the soup to the saucepan, bring to a simmer and season with
salt. Ladle the soup into bowls. Top with the creme fraiche, avocado, cilantro leaves and croutons and serve.
Yield: 4 servings
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